Goal: Divert 50% of back-of-house operational waste generated by our restaurants in the united states by the end of 2020.
Yum! Brands is committed to the principles of reduce, reuse and recycle. We have programs in place to divert waste from landfill, including food donation partnerships, used cooking oil repurposing and corrugated cardboard recycling. To further drive progress for the next five years we have set the aspirational goal to annually divert at least 50 percent of our back-of-house operational waste, calculated by weight, by the end of 2020.
Waste is a relevant issue for our business and industry. It has risen to the top of sustainability agendas as waste measurement is improving, regulations are changing, and public awareness is increasing. In our restaurants, waste programs are focused on exploring ways to both reduce and recycle our waste streams to divert waste from landfill. Restaurant waste falls into several main categories including food, cooking oil, corrugated cardboard and packaging. Click here to learn about how we recover food waste through our food donation program, helping both the environment and to feed the world.
Waste generated through restaurant construction has a different profile and its own challenges compared to operational waste, but we are committed to making progress in both areas. Through Blueline, our green building system, construction teams have already committed to diverting construction waste from landfills. Some markets, such as the U.K., have a strong public infrastructure for such efforts and we have been able to achieve diversion rates of over 96 percent in 2015.
We collaborate with cross-industry groups such as the Paper Recovery Alliance, the Food Waste Reduction Alliance and the Waste and Resources Action Programme (WRAP) in the U.K. to accelerate our food and packaging waste reduction and diversion efforts. We recently joined the U.S. Environmental Protection Agency’s Food Recovery Challenge (FRC) along with hundreds of other restaurants, grocers, educational institutions, faith organizations, sports and entertainment venues, and hospitality businesses. Participants and endorsers of the FRC pledge to improve their sustainable food management practices through their entire lifecycle in accordance with the Food Recovery Hierarchy and report their results.